Dark Chocolate Marshmallow Cookies with Walnuts
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Make Chocolate Marshmallow Cookies with a few simple ingredients, including crunchy walnuts and dark chocolate chips. And even though the dough is made with box mix, these chocolate chip marshmallow cookies taste like they’re from a gourmet shop!
Chocolate Marshmallow Cookies
Gooey marshmallows and sweet chocolate are such a delicious pairing. I mean… s’mores are a favorite childhood treat for a reason!
I’ve got so many recipes that feature this dynamic duo, from a warm mug of hot cocoa — or these cocoa-inspired recipes for krispie treats and fudge — to an indulgent 7 layer Mallomar-inspired trifle.
After snacking on a batch of campfire cookies, I had a thought… what if the cookie dough was chocolate too??
For texture, I swapped the graham crackers for crunchy walnut pieces, and it was absolute perfection. Just pick a few words to describe your favorite cookie, and this chocolate chip marshmallow cookie has them all!
Ingredient Notes and Substitutions
- Box Mix – I’m using Betty Crocker Dark Chocolate Chunk Mix, but you could easily swap in a different flavor!
Regular chocolate chip cookie dough, sugar cookie dough, red velvet… the possibilities are endless.
You could even make chocolate chip marshmallow cookies with homemade dough if you’d like. - Unsalted Butter – There’s plenty of salt in the box mix, so we don’t need any extra! Be sure to soften this ahead of time.
- Dark Chocolate Chips – I like the slightly bitter contrast these add to the extra sweet marshmallows.
Feel free to experiment with semisweet, milk chocolate, white chocolate, butterscotch, or even peanut butter chips to find your favorite combo. - Marshmallows – Large (aka jumbo) marshmallows work best, and I’ll tell you why!
Minis tends to roll off chocolate chip and marshmallow cookies when you place the pan back in the oven. But when you cut a big onto into pieces, the cut sides will stick to the dough!
That said, you can use minis if you want — either press them gently into the top of each cookie, or slice them in half and use a lot more. - Walnuts – A bag from the baking aisle is perfect, and it’s up to you if they’re chopped or whole (you’ll just need to chop them yourself).
Pecans, almonds, and peanuts would also taste great, or you can go totally nut-free for this chocolate chip marshmallow cookie recipe!
Tips and Tricks to Make Perfect Chocolate Chip Marshmallow Cookies
- Don’t make the cookie dough mix — just use the powder.
Ignore the ingredients and measurements on the package. All you need is the mix itself to combine with the butter, egg, and water listed in this recipe to form the dough.
Then, you’ll fold in the chocolate chips and walnuts until evenly distributed. I like to add a few on top of each dough ball before baking too!
- Chill the dough before scooping.
This firms the butter back up and prevents the cookies from spreading too much in the oven.
I’ll usually stick the bowl in the freezer for about 10 minutes, but you can refrigerate it for 30 minutes if you prefer.
- Handle chocolate marshmallow cookies carefully.
Be sure to let them cool on the baking sheet for 10 minutes before transferring them to a cooling rack — they will fall apart if you try to move them too soon!
You’ll also want to use a spatula instead of moving these by hand. The marshmallows will be super hot and can burn your fingers before they’ve cooled.
Prep Ahead
- Bring butter and egg to room temp
- Chop walnuts
- Line baking sheet with parchment
Kitchen Tools You Will Need
- Baking Sheets lined with Parchment Paper
- Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
- Kitchen Shears are perfect for cutting up large marshmallows that would otherwise stick to a knife.
- Cookie Scoops – Great for meatballs, cookies, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time.
- Wire Rack – Great for cooling all kinds of baked goods.
Serving Suggestions
The best part about these chocolate marshmallow cookies is that they’re the perfect year-round treat! Perfect for bake sales, cookie swaps, or an after-school treat.
You could even tuck them into tins and boxes for holiday gifts. Include a variety of flavors like raspberry white chocolate, pecan sandies, and butterscotch oatmeal so there’s something for everyone!
Storing Chocolate Chip and Marshmallow Cookies
Keep these in an airtight container so the marshmallow topping doesn’t dry out or harden.
Store at room temperature for up to 5 days, in the fridge for a week, or in the freezer for up to a month!
Be sure to add a piece of parchment between layers when stacking or they’ll stick together.
Let chocolate marshmallow cookies come back to room temperature before serving or warm them in the microwave in 10-second increments if needed.
Chocolate Chip Marshmallow Cookie FAQ
The trick is to add them right at the end! This way, they’ll still soften and brown and get pretty gooey, but they won’t dissolve or melt all over the pan.
Keep in mind that the tops of chocolate chip and marshmallow cookies will continue to melt a bit after baking — the dough is still warm, after all.
Chilling the dough before baking helps, but there’s an even easier way to have bakery-worthy treats in seconds!
While the cookies are still hot from the oven, place a round biscuit/cookie cutter over the top — it should be the same size or slightly bigger than the treat. Then, gently move the cutter in a circular motion to smooth out the edges!
For extra sticky cookies, like these ones with marshmallows on top, it helps to spray the inside of the round cutter with cooking spray first.
Yes! Mix and roll the dough into balls, then freeze like you normally would — up to 3 months. I like to flash freeze them for 15-30 minutes before transferring to a freezer bag.
Thaw the dough in the refrigerator before baking as directed, adding the marshmallows during the last few minutes.
Enjoy!
With love, from our simple kitchen to yours.
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Dark Chocolate Marshmallow Cookies with Walnuts
Ingredients
- 17.5 ounce box Betty Crocker Dark Chocolate Chunk Cookie Mix
- 1/2 cup unsalted butter, room temperature
- 1 large egg
- 1 tablespoon water
- 1/3 cup dark chocolate chips, plus more to decorate the cookies
- 1/3 cup walnuts, plus more to decorate the cookies
- 12 large marshmallows
Instructions
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- Mix together Dark Chocolate Chunk Cookie Mix with butter, egg and water and until well combined. Fold in dark chocolate chips and walnuts.
- Place the dough in the freezer for 10 minutes to firm up the dough.
- Meanwhile, chop or cut (with scissors) the marshmallows into fours. You can also choose to use mini marshmallows to avoid this step.
- Once dough has been chilled, scoop about 2 ½ tablespoons of dough, and roll into balls using your hands. This will make about 12 large dough balls. If dough is sticking to your hand, place in the fridge or freezer for a few more minutes.
- Once rolled, 6 on the baking sheet, leaving a couple of inches in between each to allow them to spread out while baking. Garnish with a few chocolate chips and walnuts to make it extra delicious and pretty.
- Bake for 8 minutes, then pull out of the oven. Top with 3-4 marshmallow pieces, cut side down, and place back in the oven for another 1-2 minutes, or until marshmallows are gooey and the cookies appear to be mostly cooked through. Cookies will continue to cook slightly once taken out of the oven while they are cooling on the baking sheet.
- Let sit on the baking sheet for 10 minutes before transferring to a cooling rack. These will fall apart if moved too soon.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2024
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